Now what chocolate chip cookie does not go well with milk? . . . hmm. . . none! Especially these chocolate chunk cookies. The mix between dark chocolate and white chocolate pairs quite well with a glass of cold, refreshing milk. Before I started making the cookie, I was a bit iffy with the fact of using white chocolate, because I am not a fan of chocolate that is pale in color and resembles something more bland and vanilla tasting. However, when paired with the extremely dark chocolate made of 60% cocoa, the two balance out and create a taste so unexplainable and so spectacular that now I am
almost convinced to love white chocolate all on its own!
These chocolate chunk cookies are so wonderful, because the aroma of the different chocolates makes my home melt with happiness and the rigidity, authentic look of the cookies really brings out the trueness in what a home-made chocolate chip cookie should be like. I also believe these cookies are so wonderful, because they are made with real and pure chocolate bars and not with the new and packaged uniformity of a chocolate chip. The chunks create variety as well as a bold texture with the randomly sized chunks through out the moist and gooey dough.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1.2 teaspoon baking soda
170 grams unsalted butter, melted and allowed to cool a litter
one cup light brown sugar, firmly packed
1.2 cup granulate sugar
1 egg, beaten
1 egg yolk
2 teaspoons vanilla extract
8 ounces chocolate chunks (half dark and half white)
LETS COOK!
Preheat over to 330 fahrenheit. Sift flour, salt, and baking soda into a medium bowl. Combine melted butter and sugars in a large bowl. Add the eggs, yolk, and vanilla extract and mix until well combined. Add the flour and chocolate chunks and stir until just combined. Divide the dough evenly into little rolled balls and space evenly on ungreased cookie sheet and bake for about 15 minutes or until done. The dark the cookies, the crisper they will be. Let cool, serve, and enjoy!
No comments:
Post a Comment